To make one of the world's most decorated dark bars, Vigdis Rosenkilde travels from Norway to a remote valley in the Peruvian Andes — chasing Chuncho, an ancestral cacao the Incas once used as money, and possibly the mother of all fine chocolate.

Feliu just took two Golds at the 2026 ICA Latin America awards — but their most improbable bar is built from a desert cactus, tastes vividly of watermelon, and contains no watermelon at all.

Allo Simonne just took two Golds at the 2026 ICA Canadian competition — for buckwheat, sweet-clover flowers and a cacao cousin called Jaguar. A short, jargon-heavy love letter to everything that isn't single-origin dark.